Stuffed Beef and Rice Peppers

There’s something truly comforting and satisfying about a dish that brings together hearty flavors and wholesome ingredients in one delightful package. For years, my family has adored stuffed peppers, and over time, I’ve perfected a recipe that consistently earns rave reviews – my Stuffed Beef and Rice Peppers. It’s a dish that’s both incredibly flavorful and surprisingly easy to make, making it perfect for a weeknight dinner yet impressive enough for a weekend gathering. The combination of savory ground beef, fluffy rice, and vibrant bell peppers creates a symphony of textures and tastes that’s simply irresistible. From the moment the aroma fills the kitchen to the last satisfying bite, this recipe is a guaranteed crowd-pleaser. It’s become a staple in our home, and I’m thrilled to share this tried-and-true recipe with you, hoping it becomes a beloved part of your family’s meal rotation too!

Ingredients

This recipe is built around simple, wholesome ingredients that come together to create a flavorful and satisfying meal. Here’s what you’ll need to make these delicious Stuffed Beef and Rice Peppers:

For the Stuffed Peppers:

• 6 Large Bell Peppers: Choose a mix of colors for visual appeal and a slightly varied flavor profile. Red, yellow, orange, and green bell peppers all work wonderfully. Look for peppers that are firm and uniform in shape, making them easier to stuff and stand upright.
• 1 pound Ground Beef: Opt for lean ground beef (85% or 90% lean) to minimize excess grease. You can also use ground turkey or ground chicken as a healthier alternative if preferred.
• 1 cup Cooked White Rice: Long-grain white rice works best as it holds its shape well. You can use leftover cooked rice or cook a fresh batch. For a nuttier flavor and added fiber, consider using brown rice, though it may require slightly more liquid during cooking and a longer cooking time for the peppers.
• 1 Medium Onion: Yellow or white onion, finely diced. Onion adds a foundational savory flavor to the filling and helps to keep it moist.
• 2 Cloves Garlic: Minced garlic adds a pungent and aromatic depth of flavor to the beef mixture. Fresh garlic is highly recommended for the best taste.
• 1 (14.5 ounce) can Diced Tomatoes, undrained: Diced tomatoes provide moisture and acidity to the filling. Undrained tomatoes are essential to keep the filling juicy and flavorful. You can use fire-roasted diced tomatoes for a smoky depth or diced tomatoes with Italian herbs for added seasoning.
• 1 (8 ounce) can Tomato Sauce: Tomato sauce adds a rich tomato flavor and helps bind the filling together.
• 1 teaspoon Dried Italian Seasoning: This blend of herbs (typically oregano, basil, rosemary, thyme, and marjoram) provides a classic Italian flavor profile that complements the beef and tomatoes beautifully.
• ½ teaspoon Salt: Salt enhances the flavors of all the ingredients. Adjust to taste.
• ¼ teaspoon Black Pepper: Freshly ground black pepper adds a subtle spice and depth of flavor. Adjust to taste.
• ½ cup Shredded Mozzarella Cheese: Mozzarella cheese adds a creamy, melty topping to the stuffed peppers. You can use pre-shredded or shred your own. Other cheeses like cheddar, Monterey Jack, or a blend of Italian cheeses can also be used.
• 2 tablespoons Olive Oil: Olive oil is used for sautéing the onion and garlic and adds a subtle richness to the dish. You can substitute with other cooking oils like vegetable oil or avocado oil if needed.
• Fresh Parsley, chopped (for garnish, optional): Fresh parsley adds a vibrant green color and a fresh, herbaceous note as a garnish.

Instructions

Making Stuffed Beef and Rice Peppers is a straightforward process, and with these step-by-step instructions, you’ll be enjoying this delicious meal in no time.

Step 1: Prepare the Peppers

1. Preheat your oven to 375°F (190°C). Preheating the oven ensures that the peppers cook evenly and reach the desired tenderness.
2. Wash the bell peppers thoroughly. Rinse the peppers under cold water to remove any dirt or residue.
3. Cut off the tops of the bell peppers. Using a sharp knife, carefully cut off the tops of the peppers, about ½ to 1 inch from the stem end. Set the tops aside; you can chop them and add them to the filling for extra flavor and texture if desired.
4. Remove the seeds and membranes from inside the peppers. Use a spoon or your fingers to scoop out the seeds and white membranes from inside each pepper. Ensure you remove all seeds and membranes for a clean taste and texture.
5. Blanch the peppers (optional but recommended for slightly softer peppers). Bring a large pot of salted water to a boil. Carefully place the hollowed-out peppers into the boiling water and blanch for 3-5 minutes. Blanching softens the peppers slightly, making them easier to eat and helping them cook more evenly in the oven. Remove the peppers with tongs and drain them upside down on paper towels to remove excess water. This step is optional, but it helps achieve a more tender pepper.

Step 2: Prepare the Beef and Rice Filling

1. Heat olive oil in a large skillet over medium heat. Place the skillet over medium heat and add the olive oil. Allow the oil to heat up until it shimmers slightly.
2. Add diced onion and cook until softened, about 5-7 minutes. Add the diced onion to the hot skillet and sauté, stirring occasionally, until it becomes translucent and softened. This step releases the onion’s flavor and aroma.
3. Add minced garlic and cook for 1 minute more, until fragrant. Add the minced garlic to the softened onion and cook for about a minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Add ground beef to the skillet and cook, breaking it apart with a spoon, until browned. Add the ground beef to the skillet with the onion and garlic. Use a wooden spoon or spatula to break the beef into smaller pieces as it cooks. Cook until the beef is no longer pink and is browned throughout. Drain off any excess grease from the skillet. Draining the grease helps to prevent the stuffed peppers from becoming oily.
5. Stir in diced tomatoes (undrained), tomato sauce, cooked rice, Italian seasoning, salt, and pepper. Add the undrained diced tomatoes, tomato sauce, cooked rice, Italian seasoning, salt, and pepper to the skillet with the browned beef. Stir everything together well to combine all the ingredients evenly.
6. Simmer the filling for 5-10 minutes, allowing the flavors to meld. Reduce the heat to low and simmer the filling for 5-10 minutes, stirring occasionally. Simmering allows the flavors to blend together and deepen, creating a richer and more cohesive filling.

Step 3: Stuff and Bake the Peppers

1. Spoon the beef and rice filling into each bell pepper, filling them generously. Using a spoon, carefully fill each hollowed-out bell pepper with the prepared beef and rice filling. Pack the filling in firmly but not too tightly. Mound the filling slightly on top of each pepper.
2. Place the stuffed peppers in a baking dish. Arrange the stuffed peppers upright in a baking dish. Choose a baking dish that is just large enough to hold all the peppers snugly. You can add a small amount of water (about ½ cup) to the bottom of the baking dish to prevent the peppers from sticking and to create a bit of steam during baking, which helps them cook more evenly.
3. Cover the baking dish with foil. Cover the baking dish tightly with aluminum foil. Covering the dish helps to trap moisture and steam, preventing the peppers from drying out and ensuring they cook through.
4. Bake for 30 minutes. Bake the stuffed peppers in the preheated oven for 30 minutes, covered with foil.
5. Remove the foil and sprinkle mozzarella cheese over the tops of the peppers. Carefully remove the foil from the baking dish. Sprinkle shredded mozzarella cheese evenly over the tops of each stuffed pepper.
6. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender. Return the baking dish to the oven and bake for another 10-15 minutes, or until the mozzarella cheese is melted, bubbly, and lightly golden brown. The peppers should be tender when pierced with a fork.
7. Let the stuffed peppers rest for a few minutes before serving. Remove the baking dish from the oven and let the stuffed peppers rest for a few minutes before serving. This allows the filling to set slightly and the peppers to cool down enough to handle comfortably.
8. Garnish with fresh parsley (optional) and serve hot. Garnish the stuffed peppers with chopped fresh parsley, if desired, for a pop of color and fresh flavor. Serve the Stuffed Beef and Rice Peppers hot and enjoy!

Nutrition Facts

(Please note: Nutritional information is an estimate and can vary based on specific ingredient brands and portion sizes. This is an approximate calculation.)

Servings: 6

Approximate Calories per Serving: 450-550 calories

• Macronutrients (approximate per serving):
  • Protein: 30-35g
  • Fat: 20-25g
  • Carbohydrates: 40-50g
• Key Nutrients (approximate per serving):
  • Vitamin A: High (from bell peppers and tomatoes)
  • Vitamin C: Very High (from bell peppers and tomatoes)
  • Iron: Good source (from ground beef)
  • Calcium: Moderate (from cheese)

These Stuffed Beef and Rice Peppers are a relatively balanced meal, providing a good source of protein, carbohydrates, and some healthy fats. They are also packed with vitamins and minerals, especially Vitamin A and Vitamin C from the bell peppers and tomatoes. The fiber content contributes to satiety and digestive health. For a lower-calorie option, you can use leaner ground beef, reduce the amount of cheese, or use brown rice instead of white rice.

Preparation Time

• Prep Time: 30-40 minutes (includes chopping vegetables, preparing filling, and stuffing peppers)
• Cook Time: 40-50 minutes (baking time)
• Total Time: 1 hour 10 minutes – 1 hour 30 minutes

The preparation time for Stuffed Beef and Rice Peppers is primarily spent chopping vegetables, preparing the beef and rice filling, and stuffing the peppers. While the prep time might seem a bit longer, the actual hands-on time is manageable, especially if you are efficient with your chopping. The baking time is mostly hands-off, allowing you to focus on other tasks while the peppers cook in the oven. You can also speed up the prep process by using pre-cooked rice or pre-diced vegetables if desired. The total time investment is well worth it for the delicious and satisfying meal you’ll have at the end.

How to Serve

Stuffed Beef and Rice Peppers are a complete meal in themselves, but they can be even more enjoyable when paired with complementary side dishes and accompaniments. Here are some serving suggestions to elevate your Stuffed Pepper experience:

• Side Salads:
  • Simple Green Salad: A light and refreshing green salad with a vinaigrette dressing provides a crisp contrast to the richness of the stuffed peppers.
  • Caesar Salad: A classic Caesar salad with romaine lettuce, croutons, parmesan cheese, and Caesar dressing adds a creamy and savory element.
  • Caprese Salad: A Caprese salad with fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze offers a fresh and vibrant Italian flavor profile.
  • Cucumber and Tomato Salad: A simple cucumber and tomato salad with a light herb dressing is a refreshing and hydrating side dish.
• Vegetable Sides:
  • Roasted Asparagus: Roasted asparagus spears with a drizzle of olive oil and lemon juice provide a tender and slightly charred vegetable side.
  • Steamed Broccoli: Steamed broccoli florets with a sprinkle of salt and pepper are a simple and healthy vegetable accompaniment.
  • Garlic Green Beans: Sautéed or roasted green beans with garlic and a touch of butter or olive oil offer a flavorful and slightly crisp vegetable side.
  • Corn on the Cob: Grilled or boiled corn on the cob, brushed with butter, is a classic summer side dish that pairs well with stuffed peppers.
• Grain Sides:
  • Quinoa: A side of fluffy quinoa provides an extra boost of protein and fiber.
  • Couscous: Light and fluffy couscous, perhaps tossed with herbs and lemon zest, offers a different grain texture.
  • Garlic Bread: Warm and crusty garlic bread is always a welcome addition to soak up any leftover sauce from the peppers.
• Toppings and Garnishes:
  • Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt adds a cool and tangy contrast to the warm and savory peppers.
  • Fresh Herbs: Chopped fresh parsley, basil, or oregano sprinkled over the top enhances the freshness and aroma of the dish.
  • Hot Sauce: For those who like a little heat, a dash of hot sauce can add a spicy kick.
  • Grated Parmesan Cheese: Extra grated parmesan cheese can be sprinkled over the top for an even cheesier experience.

Additional Tips for Perfect Stuffed Beef and Rice Peppers

To ensure your Stuffed Beef and Rice Peppers are a resounding success, here are five additional tips that can elevate your recipe to the next level:

1. Don’t Overcook the Peppers: Be mindful not to overbake the peppers. Overcooked peppers can become mushy and lose their pleasant texture. The peppers should be tender but still hold their shape. Check for doneness by piercing a pepper with a fork; it should be easily pierced but not overly soft. Blanching the peppers briefly before stuffing can help ensure they cook through without becoming mushy during baking.
2. Customize Your Filling: Feel free to customize the filling to your liking. You can add other vegetables like diced zucchini, mushrooms, or carrots to the beef and rice mixture. For a spicier filling, add a pinch of red pepper flakes or a chopped jalapeño pepper. Experiment with different cheeses, such as cheddar, Monterey Jack, or pepper jack, for a varied flavor profile. You can also incorporate different grains like quinoa or barley instead of rice for a nutritional twist.
3. Make-Ahead Convenience: Stuffed Beef and Rice Peppers are a great make-ahead meal. You can prepare the filling and stuff the peppers ahead of time, up to a day in advance. Store the stuffed peppers covered in the refrigerator. When ready to bake, simply preheat the oven and bake as directed, adding a few extra minutes of baking time if the peppers are very cold from the refrigerator. This makes them perfect for busy weeknights or for meal prepping for the week.
4. Use Leftover Rice: This recipe is an excellent way to use up leftover cooked rice. If you have leftover rice from a previous meal, you can easily incorporate it into the filling, saving you time and reducing food waste. Make sure the leftover rice is cooled and stored properly before using it in the recipe.
5. Freeze for Future Meals: Stuffed Beef and Rice Peppers freeze beautifully, making them ideal for batch cooking and meal prepping. To freeze, bake the stuffed peppers as directed, let them cool completely, and then wrap each pepper individually in plastic wrap and then in aluminum foil. Place the wrapped peppers in a freezer-safe bag or container. They can be frozen for up to 2-3 months. To reheat, thaw the frozen peppers in the refrigerator overnight or bake them directly from frozen at 350°F (175°C) for about 45-60 minutes, or until heated through.

FAQ Section: Common Questions About Stuffed Beef and Rice Peppers

Q1: Can I use different types of peppers?

A: Absolutely! While bell peppers are classic for stuffing due to their shape and size, you can definitely use other types of peppers. Poblano peppers, Anaheim peppers, or even large jalapeños (for a spicier version) can be used. Keep in mind that different peppers have varying levels of heat and textures. If using spicier peppers, you might want to adjust the amount of filling or remove some of the seeds and membranes to control the heat level. Smaller peppers may require less filling and shorter cooking times.

Q2: Can I make vegetarian stuffed peppers?

A: Yes, you can easily adapt this recipe to be vegetarian. To make vegetarian stuffed peppers, simply replace the ground beef with a plant-based protein source. Good options include:

• Lentils: Cooked green or brown lentils are a hearty and protein-rich substitute for ground beef.
• Quinoa: Cooked quinoa adds protein and a pleasant texture to the filling.
• Black Beans or Kidney Beans: Mashed or whole black beans or kidney beans offer a meaty texture and are packed with fiber and protein.
• Vegetarian Crumbles: Use commercially available vegetarian crumbles (such as soy-based or pea-protein based crumbles) as a direct substitute for ground beef.
• Mushrooms: Sautéed and finely chopped mushrooms, especially cremini or portobello mushrooms, can add a savory and umami flavor to the filling.

You can also add extra vegetables like diced zucchini, carrots, corn, or spinach to the vegetarian filling to make it even more flavorful and nutritious.

Q3: My stuffed peppers are coming out watery. How can I prevent this?

A: Watery stuffed peppers can be due to a few factors. Here are some tips to prevent this:

• Drain Excess Grease from Beef: Make sure to drain off any excess grease after browning the ground beef. Grease can contribute to excess liquid in the filling.
• Use Undrained Diced Tomatoes Carefully: While the recipe calls for undrained diced tomatoes for moisture, if you find your tomatoes are very watery, you can drain off a bit of the liquid before adding them to the filling.
• Simmer the Filling: Simmering the filling for 5-10 minutes after adding the tomatoes and tomato sauce helps to reduce excess moisture and allows the flavors to concentrate.
• Blanch Peppers Properly: If you choose to blanch the peppers, make sure to drain them upside down on paper towels to remove excess water before stuffing them.
• Don’t Overfill: Overfilling the peppers can cause the filling to release more liquid during baking. Fill the peppers generously but not overflowing.

Q4: Can I make this recipe gluten-free?

A: Yes, Stuffed Beef and Rice Peppers can easily be made gluten-free. The recipe as written is naturally gluten-free, as long as you ensure the Italian seasoning and any other added spices are certified gluten-free (though most are inherently gluten-free). The main components – bell peppers, ground beef, rice, tomatoes, and cheese – are all gluten-free. If you are using pre-shredded cheese, double-check the ingredient list as some brands may add cellulose (derived from wood pulp) which is gluten-free but important to note for those with sensitivities.

Q5: How long do leftover stuffed peppers last in the refrigerator?

A: Leftover Stuffed Beef and Rice Peppers can be stored in the refrigerator in an airtight container for 3-4 days. Ensure they are cooled down to room temperature before refrigerating them. To reheat, you can microwave them until heated through, or bake them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Reheating in the oven will help maintain a better texture compared to microwaving.

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